Fridge Door Salad

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3 to 4 cups (750 milliters to 1 liter) cooked grains, such as pasta, couscous, quinoa or wheat berries

2 cups (500 milliliters) chopped vegetables, such as cucumber, tomatoes, bell peppers or red onion

1 to 2 cups (250 to 500 milliliters) diced cured or pickled vegetables, such as sundried tomatoes, artichokes, olives or pickles

1 to 2 handfuls fresh fine herbs, such as basil, parsley or chives, roughly chopped

1 to 2 handfuls tender greens

1 cup (150 grams) crumbled or cubed cheese

Fridge Door Dressing, recipe follows

Extra-virgin olive oil or sundried tomato oil, for drizzling, optional

Fridge Door Dressing:

1/4 cup (60 milliliters) cider vinegar

1 lemon, juiced

1 1/2 teaspoon Dijon mustard

1/3 cup (85 milliliters) extra-virgin olive oil

1 to 2 tablespoons prepared pesto, olive tapenade or bomba, optional

1 to 2 tablespoons mayonnaise, optional

Kosher salt and freshly ground black pepper